Soy-Braised Brisket with Dates and Carrots
Dinner
Soy-Braised Brisket with Dates and Carrots
Sear the brisket before a covered oven braise in cider, wine and savory sauces. Dates and vegetables join later, leaving a sweet-savory cooking liquid to spoon over the sliced beef.
- Yield
- 4 servings
- Cuisine
- Korean-American-inspired
Bring it to the table
Slice across the grain
Let the brisket rest, then look at the direction of its fibers and cut across them. Tender braised meat still benefits from the right slicing direction.
At the table
Arrange sliced brisket with carrots, onions and dates; spoon over strained braising liquid and add parsley.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 3 lb untrimmed beef brisket
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tbsp Diamond Crystal kosher salt — or use 1 3/4 tsp Morton for the base batch
- 1 head garlic — cloves peeled and coarsely chopped
- 1 cup apple cider — not apple cider vinegar
- 1/2 cup oyster sauce
- 1/2 cup soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp vegetable oil
- 1 cup dry red wine
- 3 medium carrots — cut into 1-inch diagonal pieces
- 14.4 oz frozen pearl onions
- 1 cup pitted dates
- 1/2 cup water — plus more if needed to reach halfway up the meat
- parsley — to finish
A few useful notes.
The base batch serves about 4–6; the serving control starts at 4.
Apple cider is the fruit drink; do not substitute a cup of cider vinegar.
The cooking plan
How to make Soy-Braised Brisket with Dates and Carrots.
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Set an oven rack in the lower third and heat to 300°F. Season brisket with garlic powder, pepper and salt. Whisk chopped garlic, apple cider, oyster sauce, soy sauce and Worcestershire in a bowl.
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Heat oil in a heavy ovenproof pot over medium-high heat. Brown brisket for 3–4 minutes on each broad side and 1–2 minutes on the edges. Transfer to a plate.
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Add red wine to the pot and scrape up the browned bits. Simmer until reduced by half. Add the cider mixture and return the brisket. Pour in enough measured water to bring the liquid about halfway up the meat.
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Cover tightly and braise in the oven for 2 hours. Add carrots, pearl onions and dates, cover again and cook for about 1 hour more, until the brisket is tender but still holds together.
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Transfer brisket to a board and rest for 20 minutes. Lift vegetables and dates into a serving dish. Strain the cooking liquid through a fine sieve.
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Slice brisket across the grain and serve with the vegetables, dates and strained juices. Finish with parsley.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Soy-Braised Brisket with Dates and Carrots
Slow-braised beef brisket with soy, apple cider, dates, pearl onions and carrots.
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Ingredients
- 3 lb untrimmed beef brisket
2 tsp garlic powder- 1 tsp black pepper
- 1 tbsp Diamond Crystal kosher salt or use 1 3/4 tsp Morton for the base batch
- 1 head garlic cloves peeled and coarsely chopped
- 1 cup apple cider not apple cider vinegar
- ½ cup oyster sauce
- ½ cup soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp vegetable oil
- 1 cup dry red wine
- 3 medium carrots cut into 1-inch diagonal pieces
- 14.4 oz frozen pearl onions
- 1 cup pitted dates
- ½ cup water plus more if needed to reach halfway up the meat
- parsley to finish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Set an oven rack in the lower third and heat to 300°F. Season brisket with garlic powder, pepper and salt. Whisk chopped garlic, apple cider, oyster sauce, soy sauce and Worcestershire in a bowl.
- Heat oil in a heavy ovenproof pot over medium-high heat. Brown brisket for 3–4 minutes on each broad side and 1–2 minutes on the edges. Transfer to a plate.
- Add red wine to the pot and scrape up the browned bits. Simmer until reduced by half. Add the cider mixture and return the brisket. Pour in enough measured water to bring the liquid about halfway up the meat.
- Cover tightly and braise in the oven for 2 hours. Add carrots, pearl onions and dates, cover again and cook for about 1 hour more, until the brisket is tender but still holds together.
- Transfer brisket to a board and rest for 20 minutes. Lift vegetables and dates into a serving dish. Strain the cooking liquid through a fine sieve.
- Slice brisket across the grain and serve with the vegetables, dates and strained juices. Finish with parsley.
Notes
The base batch serves about 4–6; the serving control starts at 4.
Apple cider is the fruit drink; do not substitute a cup of cider vinegar.
Tried this recipe?
Let us know how it was!A couple of useful answers.
Which cider goes in the braise?
Use apple cider, not apple cider vinegar.
How can I tell the beef is ready?
A fork should enter easily, while the meat still holds its shape for slicing.
Keep the good food going
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